I'm on a roll!

Not dinner rolls either.  It must be because I haven't been in my own kitchen in over a week, or that my husband will be away for work all next week.  I'm trying out lots of new things!

Tonight-Mexican Pizza.  This recipe is totally an easy, hardly any clean up type.  It reminds me of a friend from work (A.J.) because we are always discussing how much we love meals that take only a few minutes.  So here it is!

Burrito size flour tortillas (you could use whole wheat too)
Cheese of your choice (I use the one labeled Mexican-it's a blend)
1 can Refried beans
Sliced black olives
Diced tomatoes
Shredded Lettuce

Use a large skillet to make a plain quesadilla with cheese.  A non stick skillet works best and you shouldn't even need to spray or butter the pan.
Once browned on both sides, take quesadilla off onto a cutting board.
Add your toppings and cut like a pizza!

You could have more toppings than what I've listed, guacamole, salsa, sour cream, green peppers, jalapenos, whatever you like!  And for those of you that have children, you can let them top their own "pizza"

Welcome Home Meal

Finally back at home after a week of dogsitting for my parents while they were on vacation.


So I thought a meal that would make the house smell yummy would be the perfect welcome home gift, especially for my husband who probably hasn't had anything except Ramen Noodles and frozen chicken patties all week. 


Slow Cooker Pot Roast:

4-5 lb. beef boneless chuck roast (I always just look for one that has the least fat -some marbling is good-and says pot roast)
salt and pepper
1 yellow onion-sliced
1 1/2 cups beef broth (you can use chicken too)
3/4 cup beer
2 tbs. cider vinegar
3 tbs. brown sugar
3 tbs. grainy dijon mustard

 Season beef generously with salt and pepper on all sides
In a large skillet with a drizzle of olive oil, sear beef until slightly brown on all sides.
Meanwhile, slice onions and place on bottom of slow cooker.
Whisk in small bowl-broth, beer, vinegar, brown sugar, and mustard.
Place brown beef on top of onions and pour liquid over it.  Put slow cooker lid on and cook 8-10 hours on low. 

You can put carrots and potatoes in slow cooker too, but I'm not a fan of soggy vegetables.  I cook them separately in the oven.  Tonight I'm roasting eggplant, zucchini, potatoes, and carrots in some garlic, thyme, rosemary and olive oil. 

WELCOME HOME!!!

Stuffed Chicken Breast

Have been super busy so haven't really made anything really interesting for dinner that I was willing to share...until tonight!

Stuffed Chicken Breast- (for two)

2 boneless skinless chicken breasts
1 jar of chutney (I like Hannaford's Taste of Inspriation Cranberry Apple Chutney-found in the condiments section)
4 small slices of white cheddar (I just used some leftover of cheddar that was used for cheese and crackers)
3 slices bacon (fried until crisp and crumbled)

-Wash and dry chicken.  Cut a small pocket with a paring knife in each one.  With a spoon, spoon in desired amount if chutney, lay 2 slices of cheddar, and sprinkle some bacon.  If your pocket is too big and ingredients are falling out, secure closed with a toothpick.
-Meanwhile, heat a little olive oil in a nonstick skillet. 
-Sear the chicken breast in pan until golden brown on each side (about 2 minutes each side)
-Finish chicken in 350 degree oven, either in same skillet (if you have an oven safe one) or transfer to a casserole.  Should take 8-10 more minutes in oven depending on thickness of meat.

I served with rice pilaf.  As an alternative to the cheddar, you could stuff with goat cheese or bleu cheese as well.  If chutney isn't your thing, mixing some roasted veggies of your choice would be delicious as well!

A taste of warmer weather!

Fish tacos with mango salsa totally remind me of warmer months to come!  Although it is raining, it is warm and the tacos I hope will transport me to a tropical oasis. 

Beer Batter Fish Tacos:

2 fillets of haddock cut into 3 inch long strips (1 inch wide)
2 cups flour
2 tbs. corn starch
2 tsp. cayenne pepper
2 tsp. cumin
1 tsp. Old Bay Seasoning
12 oz. beer
vegetable oil for frying
4 inch corn tortillas
green cabbage (shredded)
3 tbsp mayo
1 tbs red wine vinegar
1 tsp lemon zest
salt/pepper
mango salsa (can buy in the fresh salsa section in produce)

Oil:
Heat 1 inch of vegetable oil in a deep skillet or saucepan to 350 degrees (or when a drop of batter is dropped in it begins to sizzle. 

Batter:
Whisk together 1 cup flour, cumin, cayenne, and old bay.  Whisk in beer until thick, not runny.

Fish:
Season fish with salt and pepper.  Mix remaining 1 cup flour and cornstarch on plate.  Roll fish strips into flour/cornstarch, then dip in batter.  Place strips in oil until golden brown and they float to the top.

Cabbage:  Mix cabbage, vinegar, lemon zest, and mayo together. 

To serve:
Heat corn tortillas in a dry skillet to warm (don't put in oven because they will be too crispy to fold)
Place one or two strips of fish, cabbage mixture, and a few spoonfuls of salsa. 



Yum Yum Yum!

Thanksgiving in March

Monday night was leftover chicken in tacos, last night was steak alfredo made by my wonderful husband.  The same husband who had a hot bubble bath ready for me when I got home yesterday afternoon...I know ladies, be jealous, very jealous.

Tonight's menu is all about comfort...Thanksgiving in March!

Turkey Tenderloin (found near the chicken breast at the store)

Create a paste with the following ingredients:

3 tbsp butter
1/8 tsp dried rosemary
1/8 tsp dried thyme
1/8 onion powder
1 clove grated garlic (important to grate it so it is paste like...if you mince it will either burn or taste raw)

Rub paste all over the turkey tenderloin and roast at 350 degrees uncovered for 30 minutes or until temperature reads 165-170 degrees. 

Serve with your favorite side dishes from T-day.  I'm having couscous (much to my hubby's dismay) and glazed carrots.

By the way-  My husband's comment from my last blog "Easy peasy-my titles are cheesy"
Maybe I should just write a blog about how to survive living with a man?